BLUEBERRY AND GRANOLA BREAKFAST POPSICLES
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| 2 cups | almond milk or other non-dairy milk |
| 1 | banana, frozen |
| 1 teaspoon | vanilla |
| 1 tablespoon | maple syrup |
| 1/2 cup | blueberries, fresh or frozen |
| 1/3 cup | granola, any variety |
Blend together almond milk, vanilla, maple syrup and banana in the bowl of a blender or food processor. Fold or stir in granola and blueberries. I chose not to blend the granola and blueberries in in order to maintain the chunks of the goodness.
Pour into popsicle molds, make sure not to overfill. Freeze for at least 2 hours.
Depending on your popsicle mold, you may need to run warm water over the mold for a few seconds until the popsicles easily slide out. Store in a sealed bag in the freezer for up to 2 weeks.
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